Dry-Fried Green Beans with Sichuan Peppercorns
- Makes4 servings
- Cook Time35 minutes
- 1
Dry-frying or dry-searing, called gan bian in Mandarin, is a classic Chinese cooking technique. A protein or vegetable first is cooked in oil—sometimes an abundance, sometimes a small amount—until the surfaces are browned and the moisture on the exterior has been expunged. Only then are aromatics and seasonings introduced. And as they cook, they cling to the browned surfaces and the flavors concentrate. The resulting dish is more or less sauce-free yet deep and bold in taste. Green beans are a common choice for dry-frying. We season them with Sichuan peppercorns for their unique tongue-tingling heat, along with árbol chilies (or red pepper flakes) for a more direct spiciness.
Don’t stir the beans too often during the first stage of cooking. Also, keep the burner at medium, no higher, until the beans are tender. Dry-frying on moderate heat with intermittent stirring takes about 15 minutes, which may sound like too long, but this approach drives off the moisture and develops flavorful charring.
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